2 (16-ounce) tubes refrigerated buttermilk biscuits
1/2 cup (1 stick) salted butter, melted
1/2 teaspoon Italian seasoning
4 cloves garlic, minced
2 1/2 cups Monterey Jack cheese, grated
1/3 cup Parmesan cheese, freshly grated
Preheat oven to 350°F and grease a large 14 or 15-inch cast iron skillet with butter or nonstick spray.
In a small bowl, mix together the melted butter, garlic, and Italian seasoning. Cut each biscuit into quarters and dip into butter mixture. Arrange dough pieces in bottom of skillet.
Tuck Monterey Jack in and around dough pieces, then drizzle any remaining butter mixture over the top. Sprinkle with Parmesan cheese and bake until golden brown, 25-30 minutes. Enjoy!